Grilled Chicken with Tomato-Avocado Salad

Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower

 

All the fresh flavors of summer come together in Grilled Chicken with Tomato-Avocado Salad. The homemade buttermilk dressing balances the heat of the chicken and completes the meal.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 448
Fat 23.9 g
Satfat 3.6 g
Monofat 13.5 g
Polyfat 4.7 g
Protein 39 g
Carbohydrate 21.4 g
Fiber 5.9 g
Cholesterol 98 mg
Iron 2.4 mg
Sodium 618 mg
Calcium 68 mg

Ingredients

1/4 cup nonfat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
1 teaspoon cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 1/2 tablespoons olive oil
1 teaspoon onion powder
3/4 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/4 teaspoon chipotle chile powder
2 ears yellow corn, shucked
1 small red onion, cut into 1/2-inch slices
2 yellow tomatoes, each cut into 4 slices
2 red tomatoes, each cut into 4 slices
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado

Preparation

1. Preheat grill to high heat.

2. Combine first 9 ingredients in a small bowl; stir with a whisk. Chill buttermilk mixture until ready to serve.

3. Lightly coat chicken with cooking spray. Combine oil, onion powder, cumin, 1/2 teaspoon salt, and chipotle; rub evenly over chicken. Coat corn and onion with cooking spray. Arrange chicken, corn, and onion on grill rack; grill 8 minutes or until done, turning chicken and onion once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.

4. Slice chicken. Arrange 1 breast on each of 4 plates. Arrange 2 yellow and 2 red tomato slices on each plate. Top each serving with 1/4 cup cherry tomatoes. Divide corn, onion, and avocado evenly among plates. Sprinkle 1/4 teaspoon salt over salads. Drizzle about 1 1/2 tablespoons dressing over each salad.

Note:

Ann Taylor Pittman,

June 2013